All Stories

  1. Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals

    Article • Foods, August 2020, MDPI AG

    Ph.D. Student Rocco Longo

  2. The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

    Article • Fermentation, July 2020, MDPI AG

    Ph.D. Student Rocco Longo

  3. A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors

    Article • Critical Reviews in Food Science and Nutrition, May 2020, Taylor & Francis

    Ph.D. Student Rocco Longo

  4. A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles

    Article • Food Chemistry, September 2018, Elsevier

    Ph.D. Student Rocco Longo

  5. SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

    Article • Foods, August 2018, MDPI AG

    Ph.D. Student Rocco Longo

  6. SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

    Article • July 2018, MDPI AG

    Ph.D. Student Rocco Longo

  7. Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics

    Article • Beverages, June 2018, MDPI AG

    Ph.D. Student Rocco Longo

  8. Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches

    Article • Food Research International, April 2018, Elsevier

    Ph.D. Student Rocco Longo

  9. Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation

    Article • Journal of the Science of Food and Agriculture, June 2017, Wiley

    Ph.D. Student Rocco Longo

  10. Changes in wines during alcohol reduction

    Article • Journal of the Science of Food and Agriculture, May 2016, Wiley

    Ph.D. Student Rocco Longo